a little of each

A family's cookbook

Quick Tapioca Pudding June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:17 pm
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“Okie-okie pudding” is a family favorite, served either warm or cold.



3 Tbl tapioca

1/3 cup sugar

1/8 tsp salt

1 egg, beaten

2 ¾ cups milk

¾ tsp vanilla



Mix all ingredients, except vanilla, in a pan; let stand five minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Stir once after 20 minutes.


Hot Milk Sponge Cake

Filed under: Desserts — alittlemoreofeach @ 12:58 pm
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1 cup sifted flour

1 tsp baking powder

¼ tsp salt

½ cup milk

2 Tbl butter

2 eggs

1 cup sugar

1 tsp vanilla



Sift together the flour, baking powder and salt. Heat milk and butter until butter melts; keep hot. Beat eggs until thick and lemon-colored, about three minutes on high speed. Gradually add sugar, beating constantly at medium speed for four to five minutes. Add sifted dry ingredients to egg mixture. Stir until just blended. Stir in hot milk mixture and vanilla. Blend well. Pour into greased 9 x 9 pan. Bake at 350 degrees for 25 to 30 minutes. 


Richmond Frosting

Filed under: Desserts — alittlemoreofeach @ 12:42 pm
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Richmond Frosting

This rich, chocolate cake frosting has the consistency of a pudding.

It is paired with the 1 2 3 4 Cake in the images.

Richmond Frosting


½ cup sugar

1 ½ Tbl cornstarch

1 oz chocolate square

dash of salt

½ cup boiling water

1 ½ Tbl butter

½ tsp vanilla


Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.